Middle Eastern Fruit Salad

• 3 navel oranges zest peeled from 1 with a vegetable peeler, remaining peeled and sliced
• 10 cardamom pods
• 3/4 cup granulated sugar
• 1 vanilla bean halved lengthwise, seeds scraped out
• 1 large carrot cut into matchsticks
• 1 pomegranate seeds removed
• 3 blood oranges peeled and sliced
• 5 peaches halved, pitted, cut into wedges
• 1/2 cup orange juice
• 1/3 cup lemon juice

1. Combine orange zest, cardamom pods, sugar, vanilla bean, vanilla bean seeds and 2 cups water in a small saucepan. Stir over low heat until sugar has dissolved. Add carrot. Increase heat to medium and cook for 20 mins, or until syrup is thick and carrot is translucent. Using a fork, transfer candied carrot to a small bowl.
2. Transfer syrup to a large bowl and add fruit, orange juice and lemon juice. Add 1/2 the candied carrot then distribute between serving bowls. Top with remaining carrot.

oranges, pods, sugar, vanilla bean, carrot, pomegranate seeds removed, oranges, peaches, orange juice, lemon juice

Taken from www.yummly.com/recipe/Middle-Eastern-Fruit-Salad-1399282 (may not work)